Description

Bring the vibrant flavors of Birmingham’s famous Balti houses into your kitchen with this easy Birmingham Balti Curry recipe! Tender chicken (or lamb or beef) is cooked with a bold blend of spices and simmered quickly in a rich tomato-based sauce. It’s perfect for a comforting meal served with naan or fluffy basmati rice. Fast, flavorful, and full of authentic taste — a great dish for both weeknights and casual entertaining!

Ingredients

Scale

For the Curry:

500g diced chicken thighs (or lamb, beef)
1 large onion, finely chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
2 large tomatoes, chopped
1 red bell pepper, chopped
Salt, to taste
A handful of fresh coriander, chopped (for garnish)

For the Balti Spice Mix:

1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground paprika
½ teaspoon chilli powder (adjust to taste)
½ teaspoon ground cinnamon
1 teaspoon garam masala
1 tablespoon tomato purée

To Serve:

Steamed basmati rice or naan bread

Instructions

Prepare the Base:
Heat vegetable oil in a balti pan (or large frying pan) over medium heat. Sauté the chopped onion for 5 minutes until softened. Add the minced garlic and cook for another 2 minutes until fragrant.
Cook the Meat:
Add the diced chicken (or lamb/beef) to the pan. Cook for 5–7 minutes, browning the meat on all sides.
Add the Spices:
Stir in the spice mix ingredients (cumin, coriander, turmeric, paprika, cinnamon, chilli powder, garam masala) and tomato purée. Add a splash of water to form a paste. Cook for 2–3 minutes.
Add Tomatoes and Simmer:
Mix in the chopped tomatoes and red bell pepper. Add a little water if the sauce is too thick. Simmer on low heat for 10–15 minutes, until the meat is cooked through and the sauce thickens.
Season and Garnish:
Taste and season with salt. Garnish with freshly chopped coriander.
Serve:
Serve hot with basmati rice or naan bread for a complete meal.

Notes

Balti Pan Alternative: A heavy-bottomed skillet works if you don’t have a balti pan.
Adjust Heat: Add extra chilli powder or a chopped green chilli for a spicier version.
Vegetarian Option: Substitute the meat with paneer, chickpeas, or mixed vegetables.
Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Meat Tip: Chicken thighs are juicier and more flavorful, but chicken breast can be used with careful cooking to prevent dryness.

Prep Time: 15 minutes
Cook Time: 30 minutes